Dinner

Charred Chicken & Rice Salad Recipe

ByHailey Reed November 10, 2025November 10, 2025

Introduction

This charred chicken and rice salad is a vibrant and flavorful dish that combines smoky grilled chicken with a fresh cabbage slaw and nutty brown butter pilaf. Enhanced by tangy yogurt marinade and zesty toppings, it’s perfect for a satisfying lunch or dinner.

A white oval plate filled with six wooden skewers of grilled chicken pieces, stacked in two layers with a golden-brown char and a sprinkle of green herbs and seeds on top. Underneath the skewers is a colorful bed of shredded vegetables, mainly orange carrot and light beige cabbage, mixed with small yellow corn kernels and seeds, giving a fresh and crunchy texture. The plate rests on a blue cloth over a white marbled surface, creating a bright and clean setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g Greek-style yogurt
1 lemon, zested and juiced
3 garlic cloves, crushed
2 tbsp olive oil
2 tsp dried oregano
2 tsp ground cumin
1 tsp paprika
6 boneless, skinless chicken thighs, cut into bite-sized pieces
350g cabbage & corn slaw (see recipe below)
600g brown butter pilaf (see recipe below)
100ml tahini dressing (see recipe below)
50g harissa sticky onions (see recipe below)
4 tbsp seedy gremolata (see recipe below)

Instructions

Step 1: In a bowl, combine the Greek yogurt, lemon zest and juice, crushed garlic, olive oil, dried oregano, ground cumin, paprika, and season with salt and pepper. Add the chicken pieces and mix well to coat. Cover and marinate for at least 1 hour or overnight for best flavor.
Step 2: Preheat your grill to high. Thread the marinated chicken onto metal skewers, shaking off any excess marinade. Arrange the skewers on a baking tray and grill for 12-15 minutes, turning often, until the chicken is slightly charred and cooked through.
Step 3: While the chicken cooks, combine the cabbage and corn slaw, brown butter pilaf, tahini dressing, and harissa sticky onions in a large bowl. Toss gently to mix and divide evenly between serving plates.
Step 4: Remove the cooked chicken from the skewers and scatter over the plated salad. Finish by topping each plate with seedy gremolata for a fresh and zesty finish.

Tips & Variations

For extra smoky flavor, char the chicken slightly longer but watch carefully to avoid burning.
Use chicken breast if you prefer leaner meat, but be careful not to overcook to keep it tender.
Substitute the cabbage and corn slaw with a simple mixed greens salad if desired.
To make this dish vegetarian, replace chicken with grilled halloumi or marinated tofu.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the chicken separate from the salad to maintain texture. Reheat the chicken gently under a grill or in a pan before serving, then combine with fresh salad components.